Lemon Chicken
Tender and juicy skillet lemon chicken made fast and simple in 30 minutes!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Chicken Boneless Thighs (cut into strips or bite-sized pieces)
- 2 Tbsp Cornflour/Cornstarch
- 1 Egg White
- Salt & Pepper
- ¾ Cup Chicken Stock
- 3 Cloves Garlic (minced)
- 1 Tsp Grated Fresh Ginger
- 2 Tbsp Soy Sauce
- ¼ Cup Fresh Lemon Juice
- 2 Tbsp Sugar
- 2 Tbsp Honey
- 1 Tbsp Butter
- 2 Tsp Cornflour/Cornstarch (dissolved in 2 tablespoons water)
- ½ Tsp Chilli Flakes
- Spring Onions (sliced for garnish)
Add the chicken to a bowl and season with salt and pepper.
Add the cornflour, mix through to coat then add the egg white and toss together. Let it sit for 10 minutes.
Add a little vegetable oil in a large skillet and preheat over medium-high heat.
Add the chicken in a single layer and sear until golden on both sides. Remove and set aside.
To the same pan, add the garlic and ginger, add more oil if needed and cook for about 30 seconds.
Add the stock, soy sauce, lemon juice, sugar, honey and a pinch of salt.
Bring to boil, then simmer until the sugar dissolves.
Add in the cornflour and stir until the sauce thickens.
Add the butter, stir until melted then toss in the chicken and stir through until chicken is evenly coated (about 2 minutes).
Add in chilli flakes.
Serve over rice and garnish with sliced spring onions.
Enjoy!